I use Ball wide mouth pint jars and an immersion blender for mine.
- 1 large egg
- 1 large clove garlic
- 1 tsp dijon mustard
- 1tsp anchovy paste or about 3 tinned fillets (in olive oil, save the oil and add it with the other oils)
- 2T lemon juice + 2T later if you want it thinner and tarter
- nice pinch of salt
- 2T grated or shredded Parmesan cheese
- ground black pepper (I like mine peppery so I use about 1/4tsp fresh ground)
- 1/3 cup avocado oil
- 1/3 cup grape seed oil
In the jar place the egg, dijon, salt, anchovy paste or anchovies, and 2T lemon juice.
Place the blender head into the jar all the way to the bottom, then gently pour the oils on top (if you aim for the blender shaft, it works better to gently disperse the oil without disturbing the egg mixture).
Leaving the blender still in the jar, blend for 10-15 seconds until you see it thickening and starting to pull the oil down. Slowly start raising the blender to emulsify all of the oil.
Once it’s thickened, toss in the garlic, cheese, remaining lemon juice if using, and pepper and blend again for 5 seconds or so, until the garlic is blended in well.
Taste and add salt and pepper if needed.
Refrigerate. It’s better the next day after the flavors have developed.
On the very off chance that this doesn’t thicken as much as you like, you can blend in another egg yolk OR use is as a dressing as-is.
To use for salads, you can thin out 1-2T of the mayonnaise with a tablespoon of water, vinegar, cream, etc.